Nikujaga Udon

Instructions

1. Prepare the ingredients
   Slice the beef thinly if not pre-sliced. Peel and cut potatoes into 1-inch chunks. Slice onions into wedges. Peel and cut carrots into half-moons. Slice green onions thinly for garnish.
2. Brown the beef
   Heat vegetable oil in a large pot over medium-high heat. Add the beef slices and cook until browned on all sides, about 3-4 minutes. Remove beef and set aside, leaving the oil and juices in the pot.
3. Sauté the vegetables
   In the same pot, add onions and sauté until translucent, about 2 minutes. Add potatoes and carrots, and cook for another 3 minutes, stirring occasionally.
4. Combine and simmer
   Return the beef to the pot. Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until potatoes are tender when pierced with a fork.
5. Cook the udon
   While the nikujaga is simmering, cook the udon noodles according to package instructions. For fresh udon, this typically takes 2-3 minutes in boiling water; for dried udon, about 8-10 minutes. Drain well and rinse briefly with cold water to prevent sticking.
6. Assemble the dish
   Place cooked udon noodles in serving bowls. Ladle the nikujaga (beef and vegetable stew) over the noodles, ensuring each bowl gets a good portion of beef, potatoes, and carrots along with the broth.
7. Garnish and serve
   Sprinkle sliced green onions over each bowl. Serve hot, allowing diners to mix the components together before eating.